Black Forest brownies

Black Forest brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins Cook: 40 mins


Cuts into 20 squares

These easy-to-make, fudgy brownies, complete with retro decoration, marry a much-loved flavour pairing of cherry and chocolate

Nutrition and extra info

Nutrition: per brownie

  • kcal310
  • fat17g
  • saturates10g
  • carbs34g
  • sugars28g
  • fibre2g
  • protein3g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g unsalted butter, softened at room temperature, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp instant coffee powder
  • 350g light brown soft sugar
  • 4 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 75g cocoa powder
  • 100g self-raising flour
  • 1 tsp cherry essence (optional), available from Lakeland
  • 100g dried sour cherries, chopped

To decorate

  • 200g dark chocolate (60% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 25g unsalted butter, softened at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g icing sugar
  • green food colouring gel
  • 20 glacé cherries, halved


  1. Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.

  2. Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.

  3. Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.

  4. Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.

  5. While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Feb, 2019
Beautiful moist and tasty brownies. I made some for my mother in law who is a very good baker and she loves them. I am no good with a piping bag so didn't bother with the decoration but that didn't seem to matter. Recommended.
6th Feb, 2016
Made these yesterday and they were yummy. Loved the sour cherries, they made all the difference.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?